Ingredients:
- a) chicken fillet - 3 identical in size carcasses,
- b) salt - 1000 g,
- c) garlic - 4 cloves,
- g) a mixture of Caucasian seasonings - 1 tbsp. a spoon.
In the future, still need 1 tbsp. a spoon of paprika.
Step by step recipe for cooking chicken basturma
Long cooking (up to 16 days), but not tedious:
1. Cut all 3 fillets lengthwise, not reaching the edge.
2. Flatten them like a book.
3. 2 carcasss sprinkled with seasoning on one side.
4. Squeeze the garlic on them.
5. Smudge it over the entire surface.
6. Place a clean carcass on the greased fillet.
7. Cover it with a smeared piece so that the clean side is up.
8. Sprinkle the bottom of a suitable sized vessel with salt. Stack all fillets carefully.
9. To fill in a good layer all open places with salt. Close the vessels and refrigerate.
10. After 2 days, rinse the fillet with running water. Dry it with a towel.
11. The rectangular shape in which this basturma is difficult to place, line a cotton napkin with hanging edges. Put salted meat there.
12. Cover with the free ends of the napkin and put a rectangular board.
13. Put oppression on top (the harder the better). Send the entire structure to the refrigerator.
14. After 12 hours, pull out the basturma - it will already take the desired shape.
15. Sprinkle it with paprika and swaddle it tightly in gauze.
16. Tie the bundle tightly with twine.
17. Hang basturma in the refrigerator and be patient.
18. Only after 14-16 days unpack the meat.
19. Having made an incision, check the degree of drying of the basturma. If you wish, you can hang the blank in the kitchen for a couple of hours.
From different sirloin pieces of chicken, a monolithic rectangular basturma layered with fragrant spices was obtained. Thinly sliced plates do not fall apart and transmit light.
Try it, bon appetit!
